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A french term meaning 'keeping to eat.' Historically, the position was adopted to put a responsible person in charge of keeping food fit to eat. In modern times, the position is responsible for cold food preparation, including salads, sandwiches, cold appetizers, sculptures of vegetables, fruit, or ice, kitchen made cheeses, and charcuterie products.
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| An organized system to ensure against duplication of work and to further increase communication and efficiency among the staff. Developed by Georges-Auguste Escoffier. |
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An association for mutual aid and the promotion of common interests.
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A list of performance objectives, responsibilites, job specifications, and reporting relationships for a particular job.
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A strict hierarchy of authority, responsibility, and function.
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| Classical french cookery founded by Marie-Antoine Careme, whereby he systematized techniques, standardized recipes, and began to stream-line menus. |
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